Rose Reisman Curried Yellow Split Pea Soup with Spiced Coconut

Cozy up with a tasty and filling soup. The combo of curry, split peas and coconut is so unique and delicious.

INGREDIENTS
2 tsp oil
2 cups diced red onion
2 cups diced carrots
1 Tbsp curry powder
1 ½ tsp fennel seeds
1 ½ tsp mustard seeds
12 oz yellow split peas
6 cups low sodium chicken or vegetable stock
Salt and pepper

Coconut Garnish
½ tsp coriander seeds
½ tsp fennel seeds
½ tsp mustard seeds
2 tsp olive oil
¼ cup coconut flakes
2 tsp oil
2 cups diced red onion
2 cups diced carrots
1 Tbsp curry powder
1 ½ tsp fennel seeds
1 ½ tsp mustard seeds
12 oz yellow split peas
6 cups low sodium chicken or vegetable stock
Salt and pepper

Coconut Garnish
½ tsp coriander seeds
½ tsp fennel seeds
½ tsp mustard seeds
2 tsp olive oil
¼ cup coconut flakes

INSTRUCTIONS
1. In a large pot, heat oil and sauté onions for 10 minutes on medium heat. Add carrots and cook for 5 minutes.
2. In a small food processor, crush fennel and mustard seeds until finely ground. Add to vegetables with curry powder and cook for 1 minute.
3. Add split peas and stock, cover and simmer for 50 minutes or until peas are tender. Puree and season with salt and pepper,
4. Coconut garnish: grind the seeds and add to small skillet with oil and coconut. Sauté until lightly browned. Sprinkle over top individual soups.
NOTES
Serves 8

Nutritional Information per Serving
Calories 200
Fat 3.5g
Saturated 0g
Cholesterol 0mg
Sodium 100mg
Carbohydrate 32g
Fibre 12g
Protein 13g